Pumpkin Bars with Cream Cheese Frosting
The ultimate Fall dessert! Pumpkin spice cake topped with homemade cream cheese frosting!
Servings: 24 bars
Ingredients
- BARS:
- 1 (15 oz.) can 100% pure pumpkin
- 2 c. granulated sugar
- 1 c. vegetable oil
- 4 lg. eggs lightly beaten
- 2 c. all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- CREAM CHEESE FROSTING:
- 4 oz. cream cheese softened
- 5 T. melted butter
- 1 1/2 tsp. vanilla extract
- 1 3/4 c. confectioner's sugar
- 2-4 tsp. milk
- chopped walnuts or pecans if desired
- Candy corn pumpkins for decorating, if desired
Instructions
- BARS: Preheat oven to 350 degrees. Grease and flour a 15x10x1-inch jelly roll pan.
- In a large bowl, beat pumpkin, sugar, and oil. Add eggs one at a time, mixing well after each addition.
- In a separate bowl, combine flour, soda, salt, and spices. Add dry ingredients to the pumpkin mixture, beat well. Pour batter into the prepared pan.
- Bake for 25-30 minutes or until cake tests done with a toothpick. Cool on a wire rack in the pan.
- FROSTING: In a large bowl, beat cream cheese, butter, and vanilla, until smooth. Gradually add confectioners' sugar until combined. Add milk until frosting reaches desired thickness.
- Frost cooled cake, sprinkle with chopped nuts OR decorate with candy corn pumpkins, if desired. Cut into bars and serve.
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